Himachali Rajma Madra

Name: Himachali Rajma Madra
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cup rajma; 1.5 cup curd; 3 tbsp ghee; 1/4 cup rice flour; 4 green cardamom; 4 cloves; 1 cinnamon; 1 black cardamom; 1 tsp fennel seed powder; 1/2 tsp Fenugreek seed powder; 1/4 tsp hing; 1/2 tsp cumin; 2 whole red chilli; 2 bay leaves; 2 tbsp sugar; 1 tsp turmeric powder; 1 tsp red chilli powder; 2 tsp coriander powder; To taste Salt

Tanushri Paul @tanushripaul

Make rajma in curd gravy #week2of5

Tanushri Paul @tanushripaul

Make rajma in curd gravy #week2of5

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Ingredients

40 min

4 servings

1.5 cuprajma
1.5 cupcurd
3 tbspghee
1/4 cuprice flour
4green cardamom
4cloves
1cinnamon
1black cardamom
1 tspfennel seed powder
1/2 tspFenugreek seed powder
1/4 tsphing
1/2 tspcumin
2whole red chilli
2bay leaves
2 tbspsugar
1 tspturmeric powder
1 tspred chilli powder
2 tspcoriander powder
To tasteSalt

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Steps

40 min

1

Soak the rajma for 10- 12 hours. Then boil it for half an hour in a pressure cooker,untill fully cooked.
2

Take a pan and put ghee in it. Add hing, green cardamom, cloves, cinnamon, black cardamom and bay leaves. Saute for a minute. Add rice flour in curd. Beat it properly then add to ghee and stir continuously.
3

Add salt, turmeric powder coriander powder, red chilli powder, fennel seed powder, fenugreek seed powder and sugar. Stir continuously.
4

When ghee separates from the sides add boiled rajma. Cook for 5-7 minutes.
5

Switch the gas off and serve it with boiled rice.